Characteristics of Rwanda Coffee washed with Red Bourbon in Grey Mountain of Rwanda

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Red Bourbon washing of Ash Mountain in Rwanda

Rwanda Huye Mountain Red Bourbon washed

Country of production: Rwanda, Rwanda

Origin: Huye District, Southern Province

Water washing plant: ash mountain water washing plant Huye Mountain washing station

Washing factory owner: David Rubanzangabo

Producer: 500 farmers in Huishan community

Bean seed: red bourbon Red Bourbon

Altitude: 1600-2300 m

Treatment: washing Washed

Flavor: toffee, Azaire sweet berries, red apple acidity

Grey Mountain Project Huye Mountain

The Grey Mountain Water washing Plant is a private washing plant founded by David Rubanzangabo. His insistence on quality has led to a corresponding sharp rise in the price of coffee, benefiting farmers. There are 26 cherry collection sites in the Grey Mountain area, and trucks regularly patrol these locations every day to collect freshly harvested cherries from farmers. After going to the washing plant, they go through a strict screening process to ensure that the processed fruits are ripe and well selected.

The Grey Mountain Community (Huye Mountain community) is located in the southern province of Huye in Rwanda and further south is close to the Burundian border. The whole alpine community has extremely fertile soil, rich in minerals, and can grow coffee with complex flavors. The only problem is a shortage of water. By 2013, local coffee farmers would have to collect water from a source two kilometers away. Thanks to the efforts and funding of David Rubanzangabo, the Ministry of Trade of Rwanda, and the boutique Tree City Caf é of the United States (Stumptown), the infrastructure for irrigation diversion has been completed and the water supply can finally be supplied directly to the Grey Mountain Water washing Plant and the Grey Mountain Community. After that, the quality of coffee improved by leaps and bounds.

David Rubanzangabo himself is a famous agronomist. He and his partner Tim Schilling started the Grey Mountain Project in 2007 to collect cherries from about 500 farmers in the mountainous areas of the southern Grey Province, including Huye, Maraba, Mbazi, Kigoma, etc., and then sell raw beans under the Huishan brand. David pays great attention to detail, participates in every different process, and even makes its own peeling machine. After peeling and pulping, ferment for 12 hours, wash with water and let stand for 15 hours. There is a pre-drying process before the drying stage, which is carried out in the shade, while bad beans are screened again to reduce the effect of defective flavor of potatoes, a common disadvantage of Rwandan coffee, which is often due to moisture during the drying stage. The secret of David is to dry slowly at first, to keep the structure of shell beans solid, and in the final stage to bask in the sun in the elevated shed to enhance the flavor of coffee. His sister Rachel is responsible for sample roasting and cup testing to ensure the flavor and quality of the coffee.